Recipe:
1. Heat the olive oil in a cast iron pan and saute the garlic, onion and ginger for 2 minutes.
2. Sprinkle the salmon with sea salt and pepper and add them to the pan.
3. Sear them on both sides.
4. Add the maple syrup, balsamic vinegar and the juice from the lime.
5. Cover the pan with a lid. Cook for 3 minutes, then remove the lid and turn the salmon on the other side.
6. Add 1/2 ounce of water and cover the skillet again.
7. Cook for 5 minutes more, or until the salmon fillets are cooked to your taste.
8. Remove the pan from heat and let the salmon stand covered for at least 5 minutes, until cool enough to be served over a salad.
9. In the meantime, toss all the ingredients for the salad together in a mixing bowl and serve in two dinner plates.
10. Top each salad with a piece of maple-glazed salmon and drizzle with some of the remaining juices from the pan.
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